One Skillet Mexican Quinoa recipe

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Ingredients

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

Nutrition Info

450.1 calories
carbohydrate: 67.1 g
cholesterol: 1.5 mg
fat: 14.9 g
fiber: 17.2 g
protein: 16.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 1098.5 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.

  2. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet, season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Recipe Yield

4 servings

Recipe Note

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

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